In a large skillet, brown chicken in butter. Sprinkle lightly with salt and pepper. Add garlic, bay leaf, marjoram and thyme, broth and wine. Simmer, covered, stirring occasionally, 35 minutes. Add onions, carrots and artichokes. Simmer, covered, 10 minutes or until vegetables are tender. remove chicken and vegetables to heated serving dish. Add mustard to remaining liquid. Bring to boil. Thicken sauce with 1 Tbsp flour mixed with 2 Tbsp water if desired. Spoon sauce over chicken & vegetables.
Love the mustard sauce. Can reduce the fat content by using butter-flavored cooking spray and removing the chicken skin. Using bone-in chicken parts improves the flavor.
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|Serving Size: 1 Serving (437g)|
|Recipe Makes: 6|
|Calories from Fat: 233 (51%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||34 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 106.6mg||33 %|
|Sodium 370.9mg||13 %|
|Potassium 741mg||19 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 20.2g|
|Protein 26g||37 %|
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Calories per serving: 458
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